The night before: Line a bowl with plastic wrap and add your softened ice cream to a bowl. Cover with plastic wrap and let firm in the freezer.
Day of: Separate the egg yolks from the whites. *Do not use egg whites in a container, they will not fluff up into a meringue.
Add the salt and cream of tartar and turn on the beaters on a medium speed.
Slowly add the sugar in until the egg whites become fluffy and creamy.
Remove your ice cream and place it on top of your cake of choice.
Cover the entire thing in the meringue.
Use a blow torch and toast the outside of the meringue, if you do not have a blow torch you can broil it in the oven for 2-3 minutes. The meringue insulates the ice cream.
Enjoy immediately. When you cut into it the ice cream will start to melt, so keep cold after cutting or eat all of it at once.
